Low-Fat Pasta Boscaiola

photo by CulinaryExplorer


- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 400 g fettuccine pasta
- 3 teaspoons cornflour
- 250 ml low-fat evaporated milk
- 125 ml low sodium chicken broth
- 125 g shortcut bacon, lean, chopped
- 2 garlic cloves, crushed
- 1 brown onion, finely chopped
- olive oil flavored cooking spray
- 150 g button mushrooms, sliced
- 1⁄4 cup flat leaf parsley, chopped
- salt and pepper, to taste
- parmesan cheese, to serve
directions
- Cook pasta in a large saucepan as per packet directions until just tender.
- Blend cornflour and 1 tbl of evaporated milk until all lumps have dissolved. Add remaining milk, stock and season with salt & pepper.
- Heat a non-stick frying pan over medium-high heat. Add bacon and onion and spray lightly with oil. Cook, stirring, for 5 minutes or until golden.
- Add garlic to pan and cook another minute.
- Add mushrooms, cover, and cook for 4 minutes or until tender, stirring every minute.
- Drain pasta and set aside. Place milk mixture in saucepan used for pasta and place over medium heat. Cook, stirring, until sauce just comes to the boil.
- Reduce heat to low and add pasta, bacon mixture and parsley. Toss until heated through and serve with parmesan cheese.
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Reviews
-
This was fantastic! I even totally screwed it up and it was still great! I used regular bacon as well and quite a bit of it (about 3/4 of a pkg). After the first batch of bacon cooked to crispyness I started the second batch and threw in the onions... big mistake I forgot the moisture in the onion wouldn't allow the bacon to crisp up. So I cooked it a very long time and between trying to keep my son out of the cupboards,away from the stove, and trying to tend to the rest of dinner they burned. So we were onionless but I salvaged a few of the bacon pieces from that batch. After the chaos I had trying to switch skillets and all I ended up with a very attractive looking pasta dish that tasted wonderful. I will definately make this again with my obvious mistakes in mind!
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We really enjoyed this dish! It is a great reduced fat recipe, which went with our WW points system very well. I stopped and drained the onion/bacon on a paper towel to remove the extra grease. I also used whole wheat fettuccine. We will make this again for sure. The sauce was creamy and the flavor was very good. Reviewed for Zingo!
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I was intrigued by this, but I don't think it would be fair to the recipe if I rated it, as I did do some changes to it. I didn't have any fettuccine noodles and subbed with rice ones. I forgot that rice noodles wouldn't absorb the sauce. I also used milk instead of the evaporated type and it didn't want to thicken for me. The bacon of choice was regular, but I did cut away most of the fat. The overall taste was good though. Made for ZWT 3. :)
Tweaks
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I was intrigued by this, but I don't think it would be fair to the recipe if I rated it, as I did do some changes to it. I didn't have any fettuccine noodles and subbed with rice ones. I forgot that rice noodles wouldn't absorb the sauce. I also used milk instead of the evaporated type and it didn't want to thicken for me. The bacon of choice was regular, but I did cut away most of the fat. The overall taste was good though. Made for ZWT 3. :)
RECIPE SUBMITTED BY
Member of Team L, Zaar World Tour III 2007
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